Espresso Recipe
Make Espresso Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso shot
Equipment (consumables counted as ingredients for completeness)
Method
Prepare machine and beans
- 1
Warm up
Fill the espresso machine reservoir with filtered water (approx. 2 L to ensure sufficient water for multiple shots). Turn the machine on and allow it to fully heat until the group head, portafilter, and steam wand reach operating temperature (typically 15–30 minutes depending on machine).
- 2
While the machine heats, weigh 18 g of freshly roasted whole espresso beans. Grind them just before brewing to a fine, consistent particle size suitable for espresso (resembles table salt but slightly finer). Adjust grind to achieve target extraction time in step 3.
Dose, distribute and tamp
- 3
Insert a clean, dry double basket into the portafilter. Dose the ground coffee into the basket until you have 18 g of grounds. Use a distribution tool or gentle taps to level the coffee bed so it is flat and without large voids.
- 4
Using a tamper that fits the basket, apply firm, even pressure (approx. 30 lb / 13–15 kg of force) to compress the grounds into a smooth, level puck. Polish with a slight twist (optional) and wipe any loose grounds from the rim of the portafilter to ensure a good seal.
Brew the espresso
- 5
Lock the portafilter into the group head. Place a pre-warmed demitasse cup (or shot glass) under the spouts. Start the brew immediately after tamping to avoid heat loss and channeling.
- 6
Begin extraction and time it. For an 18 g dose, aim for a yield (liquid espresso) of about 36 g (a 1:2 ratio) in 25–30 seconds at 9 bar of pressure, producing a crema on top. If you extract too quickly (<20 s) the grind should be finer; if it extracts too slowly (>35 s) make the grind coarser. Adjust dose or grind for desired taste and extraction.
- 7
When the shot reaches the target yield and time, stop the extraction immediately to avoid over-extraction. Observe the color: a good shot will start dark, then transition to golden brown crema; when it turns pale and watery, end extraction.
Finish and serve
- 8
Wipe the group head and purge a short burst of water through the group to clear any residual grounds. Knock out the spent puck into the knock box and rinse the portafilter.
- 9